Brian Klutch
Revamp your sweet potato routine big time by spiralizing this "clean eating" favorite.
If you like this recipe, click here for more low-carb, protein-packed meals.
Directions:
Preheat oven to 400°.
Rub each pork chop with 1 tsp olive oil, then season with salt and pepper. Set aside.
Heat remaining 1 tsp olive oil in a large oven-safe skillet over medium-high heat. Add pork chops, and cook 3 to 4 minutes per side, or until golden brown.
Transfer pork chops to oven in skillet, and roast until cooked through, about 7 to 9 minutes (or until a meat thermometer reads 140° when inserted into the thickest part). Transfer to a plate, and reserve any pan juices. Let pork chops rest for at least 5 minutes.
Heat 3 tsp olive oil in a large skillet over medium-high heat. Add sweet potato noodles, and season with salt and pepper. Cook for 7 minutes, or until cooked to your preference, then divide between 2 plates.
Add remaining 2 tsp olive oil and kale to the skillet. Cook for 1 minute, then add garlic. Cook for 3 to 5 minutes, or until kale is wilted.
Add kale to the plates with the sweet potato noodles. Add a pork chop to each, and drizzle with reserved pan juices.
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